Grilling thick-cut steaks requires a careful approach to achieve the perfect balance of charred exterior and juicy interior. The two-zone grilling method is recommended: cook the steaks on the cooler side first until they reach an internal temperature of 135°F, then sear them on the hot side for a minute and a half per side. This method retains moisture and prevents burning, making it effective for both charcoal and gas grills. Pay attention to carryover cooking if aiming for a specific doneness, especially for medium-rare steaks.
"The best way to get perfectly grilled thick steaks is to create two heat zones on your grill - one side hotter than the other."
"Put your steaks on the cool side first, close the lid, and let them cook until they reach about 135 degrees Fahrenheit [internally]."
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